Crispy Beef

This is one of those recipes that I would have 4 years ago looked and thought it sounded too "hard" - now I look at and go why would I ever think that. It really is a good flavor to it.

The recipe:

1/4 cup cornstarch (I am sure another thickener could be used if you don't like using cornstarch)
salt and black pepper to taste
12 ounces flank steak, thinly sliced (really I have taken all sorts of different cuts of steak and used in this recipe and always turns out great)
olive oil for frying
4 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 1/2 tablespoons honey
2 tablespoons granulated sugar
1/2 tablespoon chile paste (have left this out when I don't have it on hand or don't want it to be too spicy and tastes very good still)
1/4 cup water
3 tablespoons chopped ginger root
1 tablespoon vegetable oil or olive oil
2 cloves garlic, chopped
1/2 cup sliced onion
1/2 cup chopped bell peppers - I usually cut them in strips. You also can get stir fry peppers and onions in the frozen vegetable section and I have used those before too when not in the mood for chopping.

Heat oil in deep-fryer, wok or deep pan to 375 degrees F (190 degrees C).

Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.

Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.

In another mixing bowl, combine the soy sauce, rice vinegar, and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.

Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and peppers for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.